Sweet orange muffins bursting with bright cranberries… an absolute day starter.
- Standard or mini muffin pans (MFN-STD, MFN-MINI)
- Cooling Rack (CR-HALF)
- Measuring cups/spoons
- Mixing bowl
- Unsalted butter, room temperature, 1/2 cup
- Granulated sugar, 1/2 cup
- Light Brown Sugar, packed, 1/4 cup
- Large eggs, room temperature, 2 ea
- Yogurt, plain, 1/2 cup
- Pure Vanilla extract, 2 tsp.
- Zest of 2 Oranges
- Flour, all purpose, 1 3/4 cups
- Baking Soda, 1 tsp.
- Baking Powder, 1 tsp.
- Salt, 1/2 tsp
- Orange Juice, 2 Tbsp.
- Milk, 2 Tbsp.
- Cranberries, fresh or frozen, 1 1/2 cup
- Confectioner’s Sugar, 1 cup
- Orange Juice, 1-2 Tbsp.
Preheat oven to 425° F (218° C). Spray or line a 12 count muffin pans.
Beat butter on high speed until smooth and creamy, about 1 minute. Add granulated and brown sugar and beat on high until creamed. Scrape bowl. Add the eggs, yogurt and vanilla extract. Beat on medium speed for 1 minute, then on high speed until the mixture is combined and uniform in texture. Scraping bowl as needed. Beat in orange zest until combined.
In a large bowl, toss together flour, baking soda, baking powder, cinnamon and salt. Pour wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in cranberries with a wooden spoon or spatula.
Spoon batter in to prepared muffin pan, filling them all the way to the top. Top each muffin with 2-3 cranberries. Bake for 5 minutes at 425°, then lower the temperature to 350° (keeping muffins in the oven). Continue baking for 18-20 minutes or until a toothpick comes out clean.
Total bake time: 23-25 minutes.
While muffins are cooking for a few minutes, make the glaze. Drizzle over barely warm muffins. Allow to cool before serving.
- Mix the batter (minus the cranberries) the night before. This helps them to rise better and to have a better crumb.
- Using less juice will thicken the glaze.
If I mix the night before should refrigerate the batter and will I need to bring it to room temperature before baking?
Hi, Diana. We recommend mixing everything except the cranberries before refrigerating. Take out of the fridge, stir in the cranberries, and immediately scoop into your muffin pan and bake. Do not bring to room temperature.
If I am NOT using paper muffin cups, should I just grease and flour the tin, or should I heat the muffin tin before I add the batter? I saw a video that showed someone removing an empty muffin tin from an oven and wondered what was up…! Thanks
Hi, Alysia. If you are not using paper muffin cups, we recommend greasing and flouring the pan or using Baker’s Joy prior to adding your batter as our pans are not coated with any non-stick coatings. Happy baking!